Basic Potato Salad
- 2.5lbs of medium Yukon Gold potatoes
- 1 medium yellow onion
- 1 large stalk celery
- 3 Tbsp white vinegar
- 1 c mayonnaise (I use Hellman's)
- salt and pepper
Peel and quarter all potatoes. Place potatoes in a medium saucepan with water, and boil them until they are fork tender, but not falling apart. Drain potatoes, and refrigerate. Finely chop celery and half of the onion (set aside the other half to use for something else). When potatoes are chilled slice each quarter into pieces that are about 1/3" thick. Place potato slices into a medium mixing bowl, add chopped celery and onion. Stir in vinegar. Salt and pepper to taste. Refrigerate for about 10 minutes. Stir in mayo and serve.
Servings: 4-6 (can be easily reduced or scaled up without losing taste)
So my whole life I have been a really picky cold salad eater, and would only eat my mom's potato salad. This is the recipe for it. Sometimes she adds two chopped hard boiled eggs, but I have always preferred it without. My grandmother uses the same recipe, but will add about 2 Tbsp of mustard with the mayo. Once again I prefer it without. One variation that I have tried and really liked (but seldom use because I never have the ingredient on hand) is to half the mayo and mix it with half a cup of sour cream. The grocery store in CA used to have similar potato salad that they referred to as "San Francisco Style". Happy Potato Salad-ing!!